"Poor People's" Potatoes

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            FOOD FUNNY
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Here's a cute one from reader Jan Buckmaster:

Three old guys are out walking. The first one says, "Windy, isn't
it?" The second one says, "No, its Thursday." The third one says,
"So am I, let's go get a beer."

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            TODAY'S RECIPE
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This humble dish could be served as a main dish with the addition of a
little fish or meat, but in Spain it is prized as a side dish with chicken,
seafood, and roast meats.

"Poor People's" Potatoes (Patatas a lo Pobre)

1/4 cup (60 ml) extra-virgin olive oil
2 lbs (900 g) potatoes, peeled and thinly sliced
2 onions, sliced
1 green bell pepper, cored, seeded, and cut into thin strips
2-4 cloves garlic, finely chopped
1 cup (250 ml) dry white wine, chicken stock, or water
1 can (15 oz, 425 g) tomatoes, drained and coarsely chopped
2 Tbs (30 ml) chopped parsley
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) paprika
Salt and freshly ground pepper to taste

Pour the oil into a baking dish and add the potatoes, onions, green
pepper, and garlic, tossing to combine. Combine the remaining
ingredients in a bowl, toss to combine, and pour over the potatoes.
Bake covered in a preheated 350F (180C) oven until the potatoes are
tender, about 1 hour. Serves 4 to 6.
Received on Wed Feb 16 06:34:35 2005